Szechuan noodles with peanut sauce

Yield: 1 servings

Measure Ingredient
½ cup Canned chicken broth; (or more)
1 cup Smooth peanut butter
¼ cup Soy sauce
2 tablespoons Balsamic vinegar
1½ tablespoon Chili-garlic sauce
5 Garlic cloves; minced
¼ cup Chopped peanuts
12 ounces Dried chow mein udon; (Asian-style
; noodles)
2 tablespoons Canola oil
4 larges Bok choy leaves
1 Red bell pepper; halved lengthwise
1 large Carrot; peeled
1 bunch Green onions
2 tablespoons Toasted sesame seeds

Mix ½ cup vegetable broth, peanut butter, soy sauce, balsamic vinegar, chili-garlic sauce and minced garlic in medium bowl to blend well (sauce will be thick). Cook noodles in large pot of boiling salted water until just tender but still firm to the bite, about 6 minutes. Drain. Rinse noodles under cold water and cool. Cut noodles into 4 to 5 - inch lengths.

Transfer noodles to very large bowl. Toss with oil to coat. Chiffonade bok choy, julienne carrots and sliced onions into matchstick-size strips.

(Sauce, noodles and vegetables can be prepared 4 hours ahead. Cover separately; chill. Bring sauce to room temperature before continuing, thinning with additional broth if necessary.) Add vegetable strips to noodles. Toss with enough peanut sauce to coat. Sprinkle with peanuts and sesame seeds.

Yield: 6 servings

Converted by MC_Buster.

Per serving: 2202 Calories (kcal); 185g Total Fat; (70% calories from fat); 84g Protein; 89g Carbohydrate; 0mg Cholesterol; 5365mg Sodium Food Exchanges: 3½ Grain(Starch); 9 Lean Meat; 5 Vegetable; 0 Fruit; 31 ½ Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9409 Converted by MM_Buster v2.0n.

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